Crumbed Lamb Cutlets with Chicory Salad

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 100g dried breadcrumbs
• 25g parmesan, finely grated
• 50g plain flour, seasoned
• 3 eggs, beaten
• 12 French-trimmed lamb cutlets
• vegetable oil, for frying
• ½ tsp walnut or hazelnut oil
• 1½ tbsp sunflower oil, groundnut oil or corn oil
• 2 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 100ml single cream
• 4 heads chicory, trimmed, leaves separated
• small bunch chives, snipped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Mix the dried breadcrumbs and grated parmesan on a plate. Put the seasoned flour, beaten eggs and crumb mixture into three shallow dishes.

2. Dip each lamb cutlet in the flour, then the beaten egg, then press it firmly into the crumb mixture to coat. Chill the coated cutlets for 20 minutes to firm up.

3. Whisk the Dijon mustard, white wine vinegar, walnut or hazelnut oil and single cream until smooth. Stir in half the chives and season to taste.

4. Heat about 1 cm of vegetable oil in a large frying pan over medium-high heat. Fry the cutlets in batches for 2 to 3 minutes per side until golden and cooked through to 145°F (63°C), then rest 3 minutes.

5. Toss the chicory leaves with the sunflower oil, groundnut or corn oil, then with half the dressing. Arrange on serving plates.

6. Drain the cutlets on kitchen paper, place them on the chicory, spoon over the remaining dressing and scatter with the remaining chives.